2 cups Stauffer’s Lemon Snaps cookies, crushed
¼ cup unsweetened shredded coconut
6 tablespoons melted butter
4 eggs (separated)
½ cup fresh lemon juice
1-1/2 tablespoons fresh lemon zest
¾ cup sugar
1-1/2 cups whipping cream, whipped until stiff
DIRECTIONS:Mix crushed cookies, coconut and butter together and press into the bottom of an 8x8” baking dish. Refrigerate as you mix the filling.
Sprinkle shredded coconut on top of the bars and thinly slice fresh lemon and dip edges in sugar and arrange on top of each bar.
*use pasteurized eggs if concerned about raw eggs